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More Popular Recipes

Brandied Eggnog Punch

Recipe #297453 | 30 min | 30 min prep | SERVES 24 (Change Servings)
(0) RATE IT NOW READ REVIEWS

JackieOhNo!

RECIPE BY: JackieOhNo!

Eggnog is so traditional that it is almost mandatory for holiday parties. This mildly alcoholic recipe is rich without being cloying. From Good Food Magazine, December 1988. Preparation time does not include 1 hour to chill.

Posted on: Apr 9, 2008

Print Recipe

Ingredients

  • 6 large egg, separated
  • 1/3 cup sugar
  • 1 1/4 cups cognac (or other brandy)
  • 4 cups milk
  • 1 cup heavy cream (or half-and-half)
  • 1 teaspoon vanilla extract
  • freshly grated nutmeg (to garnish)

    • Directions

    1. 1
      Beat egg yolks and sugar in mixer bowl on high speed until pale and light. Reduce speed and gradually mix in Cognac, milk, cream, and vanilla.
    2. 2
      Beat egg whites in clean mixer bowl with clean beaters until stiff but not dry, then gently fold into egg yolk mixture with rubber spatula. Pour into punch bowl. Refrigerate until cold.
    3. 3
      To serve, ladle punch into glasses and sprinkle with grated nutmeg.

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    Nutrition Facts

    Serving Size 1 (107g)

    Recipe makes 24 servings

    Calories 89
    Calories from Fat 57 (64%)
    Amount Per Serving %DV
    Total Fat 6.4g 9%
    Saturated Fat 3.6g 17%
    Monounsaturated Fat 2.0g
    Polyunsaturated Fat 0.4g
    Trans Fat 0.0g
    Cholesterol 72mg 24%
    Sodium 41mg 1%
    Potassium 85mg 2%
    Total Carbohydrate 5.1g 1%
    Dietary Fiber 0.0g 0%
    Sugars 2.9g
    Protein 3.1g 6%
    Vitamin A 262mcg 5%
    Vitamin B6 0.0mg 1%
    Vitamin B12 0.3mcg 5%
    Vitamin C 0mg 1%
    Vitamin E 0mcg 0%
    Calcium 61mg 6%
    Iron 0mg 1%

    detailed view...

    how is this calculated?

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